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Monday, 23 July 2012

Fish Cake

Ingredients

Fish fillets (any white fish without thorns. I used Basa fish) - 500 gms
Lemon zest of 1 lemon
Lemon juice - 2 tsp
Pepper powder - 1/2 tsp
Olive oil - 2 tsp
Onion (finely chopped) - 1 medium
Coriander leaves (finely chopped) - 2 tbsp
Mayonnaise - 1 tbsp (i used kissan tomato twist as i didnt have mayonnaise)
Egg (lightly beaten) - 1
Red chilli powder - 1 tsp (adjust as per your taste)
Bread crumbs (i used whole wheat bread crumbs) - 1/2 cup
Salt to taste
Oil for frying

Method

1. Marinate the fish fillets with lemon zest, pepper powder and salt. Drizzle little olive oil and place it in the oven at 180 degree celcius for about 10 to 15 minutes.
2. In a deep bowl, put chopped onion, bread crumbs, red chilli powder, egg, mayonnaise, coriander leaves and salt. Mix well and keep this aside.
3. When the fish is cooked take it out of the oven and let it cool.
4. When it is cooled, break them up into small pieces and put it into the bowl which we had kept aside.
5. Mix all the ingredients in the bowl. Make small balls and press it lightly to flatten it.
6. Heat little oil in a non stick pan (you can use olive oil) and shallow fry the fish cakes. When both the sides are golden brown colour, remove it from heat and place it on a tissue paper.
7. Serve it hot with a simple vegetable salad.

Ingredients for vegetable salad

Carrot (thinly sliced) - 2 medium
Cabbage (thinly sliced) - 1/2 of a medium sized cabbage
Spring onion (sliced) - 2 stalks
Capsicum (thinly sliced) - 1 medium
Salt to taste
Pepper powder to taste
Butter - 1 tbsp

Method

1. Heat 1 tbsp butter (i used nutralite butter) in a non stick pan and add all the above mentioned ingredients. Saute well with salt and pepper powder.
2. When the vegetables are cooked, but crispy, remove it from heat and serve it along with the fish cakes.


Fish Cake


Thanks for visiting
Happy Cooking!!

1 comment:

  1. The best food that I ever ate. I've enjoyed your blog dishes. It is always consistently delicious and a real treat to eat.
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